Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.0
(1)
Export 6 ingredients for grocery delivery
Step 1
1 Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole
Step 2
2 Add a splash of water, and cook on HIGH for 7 to 10 minutes, or until very soft
Step 3
3 Cool for 10 minutes
Step 4
4 (You may also roast the squash: Position a rack in the middle of the oven and preheat to 400 degrees
Step 5
5 Brush the cut sides of squash lightly with oil and arrange the halves cut side down on a rimmed baking sheet
Step 6
6 Bake for 30 to 40 minutes, or until soft
Step 7
7 )
Step 8
8 In a medium pot, combine the coconut milk or vegetable stock, miso and maple syrup
Step 9
9 Using a soup spoon, scoop the squash out of its skin and add it to the pot
Step 10
10 Using an immersion blender, puree until smooth
Step 11
11 Taste, and season with more miso and/or maple syrup, if desired
Step 12
12 Set the pot over high heat and bring the soup to a low boil, then decrease the heat to low and keep warm
Step 13
13 (You may also puree the soup in a standing blender
Step 14
14 Remove the vent in the blender lid, and loosely cover it with a towel, to allow the steam to escape
Step 15
15 If the soup seems too thick, it may be thinned out with water
Step 16
16 If, when scooping, some of the skin gets into the blender, that’s fine — acorn squash skin is soft and edible
Step 17
17 )
Step 18
18 In a small skillet, heat the 2 tablespoons of oil until it shimmers
Step 19
19 Stir in the paprika, and immediately remove from the heat
Step 20
20 Ladle the soup into bowls and drizzle with the smoked paprika oil before serving